Vegan Tuxedo Doughnuts are made with a fluffy chocolate cake base, split and filled with vegan buttercream, topped with a shell of smooth dark chocolate and lashings of white sugar glaze. The vegan chocolate cake doughnuts are baked instead of fried so even though they look fancy, these doughnuts are super easy to make.
Click here for the printable recipe.
Easy Vegan Baked Cake Doughnuts Tutorial
More BAKED vegan doughnut recipes:
When you make the batter for vegan cake doughnuts, mix the dry ingredients very well before adding the wet ingredients. Then fold the wet and dry together just until they are combined. A few lumps here and there is to be expected as you really do not want to overmix. Overmixed batter tends to come out heavy and gummy after baking rather than light and fluffy.
By the way, I have not tested this recipe with gluten-free all-purpose flour, only regular all purpose flour. I suspect this recipe will work with gluten-free flour, especially if it’s Bob’s Red Mill 1-to-1 Baking Flour. I’ve used it in muffins and pancakes with fantastic fluffy, great-tasting results so I expect it should perform the same way in this recipe. If you do try it, please let me know how
The vegan chocolate cake doughnuts take 15 minutes to bake; just enough time to make some vegan buttercream, simple white sugar glaze, and measure out your semi-sweet vegan chocolate chips for the chocolate glaze. I always use Earth Balance buttery spread for my buttercream because it performs reliably; just like I remember regular butter working.
For soy-free diets, make sure to inspect the ingredients list for your chocolate chips and vegan butter carefully as some contain soy ingredients.
After the doughnuts are done baking, let them cool a bit before taking the doughnuts out of the pan and on to a cooling rack. Let them cool completely before slicing them horizontally into halves and filling them with vegan buttercream. It’s better if they are cold, so place the doughnuts in the fridge or freezer while you melt the chocolate chips for the chocolate glaze.
Spoon the glaze over the filled chocolate doughnuts. Since you chilled your doughnuts, the glaze will set pretty quickly. Finally, spoon over the white sugar glaze in quick motions to create thin lines across the dark tops. And, enjoy!
Printable recipe for Vegan Tuxedo Doughnuts
Vegan Tuxedo Doughnuts
by Mary Lin | Mary’s Test Kitchen
Total time 45 minutes
Vegan Tuxedo Doughnuts are baked chocolate cake doughnuts filled with vegan buttercream, topped with a shell of smooth dark chocolate and lashings of white sugar glaze. Beautiful enough for any occasion with little effort.
You will need a a 6 cavity doughnut pan for this recipe. Though not required, a piping bag would be useful for filling the pan.
This recipe appeared in my video for Easy Vegan Cake Doughnuts.
>Pin this recipe.
1 cup (120g) all purpose flour
1/4 cup (20g) cocoa powder
5 tablespoons (75g) sugar
1 teaspoon baking powder
pinch of salt
1/2 cup + 2 tablespoons (150ml) almond milk*
1/4 cup (60ml) oil
1 teaspoon vanilla extract
1/4 cup (60ml) vegan butter
1/2 cup (60g) icing sugar
1/2 teaspoon vanilla extract
1/4 cup (30g) icing sugar
1 teaspoon almond milk
3/4 cup (120g) vegan chocolate chips
1 teaspoon refined coconut oil
Make the doughnuts:
Preheat oven to 350°F. In a large mixing bowl, mix together the dry ingredients: flour, cocoa powder, sugar, baking powder and salt. Make a well and add the wet ingredients: almond milk, oil, and vanilla extract. Using a rubber spatula, give the wet ingredients a quick mix. Then, fold the wet and dry ingredients together until they are just incorporated. Some small lumps are expected; do not over mix.
Lightly grease your doughnut pan. Use a piping bag to fill each cavity. Alternatively, carefully spoon the batter in evenly. Bake for 15 minutes.
Prepare the filling and toppings:
While the doughnuts are baking, use an electric beater or hand-whisk the vegan butter until fluffy. Incorporate the vanilla extract. Add the icing sugar, a little at a time to prevent a messy situation, and continue whisking until well combined.
Separately, mix the white icing ingredients together until smooth.
Cool and fill doughnuts:
When the doughnuts are done, let them cool for a few minutes in the pan. They should release easily with a light twist. See the video for a demonstration. Transfer them to a wire rack to cool completely. You may speed up the process by letting them chill for a few minutes in the freezer or fridge.
Cut the cooled doughnuts horizontally into halves. Top the bottom halves generously with vegan buttercream. It’s easiest to pipe the buttercream but you can also carefully spoon it on. Add the doughnut tops. Place the doughnut sandwiches in the freezer or fridge while you prepare the glaze.
Make the chocolate glaze:
Melt the chocolate chips in the microwave using 30 second intervals for a total time of 1 1/2 to 2 minutes. Do not stir inbetween intervals. Do not over heat. The chocolate chips may still hold their shape but should liquify after you stir in the refined coconut oil. Stir until smooth.
Top the doughnuts:
Spoon the chocolate glaze on to the chilled doughnut sandwiches evenly. Drizzle the white icing from a spoon in long strokes to create delicate lines across the dark chocolate shell. The chocolate will set fairly quickly on the chilled doughnuts. The white icing should set in about 30 minutes. Enjoy!
- *While I prefer almond milk, you can use any vegan milk alternative you like.
- Semi-sweet chocolate chips are often vegan-friendly. Check the label to make sure they don’t contain milk ingredients or buy vegan labelled chocolate chips.
- For soy-free diets, make sure to inspect the ingredients list for your vegan chocolate chips and vegan butter carefully as some contain soy ingredients.
- For details on vegan sugar, see my note about sugar.